Philly Cheesesteak Pasta Skillet
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This philly cheesesteak pasta skillet is a perfect simple weeknight meal. Its bits of beef sauteed with bell peppers and onion then folded in with pasta and a cream of mushroom sauce. Then top it off with some provolone cheese and broil it until its nice and melted and bubbly. This one pot meal is perfect to make for a quick dinner.
Who doesn’t love philly cheesesteak? This pasta has all the ingredients all packed into a simple pasta bake dish. It’s really easy to throw together for weeknights. I’ve really been trying to come up with some one-pot recipe idea. This philly cheesesteak pasta is perfect.
Equipment You’ll Need
You’ll obviously need a large skillet. My favorite is this Staub braiser. I love the glass lid, too. You’ll also need something to boil your pasta in and then a spoon or spatula. I love wooden ones.
Ingredients You’ll Need
Pasta:
You’ll need to have 8 ounces of pasta. I used Cellentani pasta, but you can use whatever you’ll like.
Beef:
You’ll need three pounds of beef. I used a chuck roast and chopped it up. You could also use steak or stew meat.
Green Bell Pepper and Yellow Onion:
I sliced some green bell pepper and a yellow onion.
Cream of Mushroom Soup:
I used a two cans of cream of mushroom soup. This was like a pasta sauce.
Beef Broth:
Some beef broth thinned up the cream of mushroom and added in more flavor.
Provolone Cheese:
I topped the pasta skillet with some provolone cheese slices and then broiled it for a few minutes.
Seasonings:
For seasonings, I used salt, pepper, onion powder, garlic powder and a tiny bit of thyme.
How to Make This Philly Cheesesteak Pasta
Step one:
Preheat your oven to broil. Boil and cook pasta according to package. Once it’s cooked drain and set aside.
Step two:
In a large skillet, add your beef tips and seasonings, sauté on medium to high heat until meat is fully cooked. You may need to drain off some fat at this point.
Step three:
Add in your slices of bell pepper and onions and sauté on medium until they start to become tender.
Step four:
Reduce heat to low and add in your cream of mushroom soup cans and beef broth. Stir well then fold in your pasta. Make sure it’s all mixed fully together.
Step five:
Add a layer of provolone cheese slices over the top. Place in the oven to broil for a few minutes until cheese is melted. Serve and enjoy!
Philly Cheesesteak Pasta Skillet
Equipment
- Pot
- Large Skillet
- Kitchen Knife
- Can Opener
- Spoon or Spatula
Ingredients
- 8 oz Pasta (I used the curly Cellentani, but you can use the pasta of your choice)
- 3 lbs Chopped Beef Meat (I chopped up a chuck roast)
- 2 Green Bell Pepper
- 1 Yellow Onion
- 2 cans Cream of Mushroom Soup
- 1 cup Beef Broth
- 10 slices Provolone Cheese
Seasonings:
- 2 tsp Salt
- 1 tbsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Thyme
Instructions
- Preheat your oven to broil. Boil and cook pasta according to package. Once it's cooked drain and set aside.
- In a large skillet, add your beef tips and seasonings, sauté on medium to high heat until meat is fully cooked. You may need to drain off some fat at this point.
- Add in your slices of bell pepper and onions and sauté on medium until they start to become tender.
- Reduce heat to low and add in your cream of mushroom soup cans and beef broth. Stir well then fold in your pasta. Make sure it's all mixed fully together.
- Add a layer of provolone cheese slices over the top. Place in the oven to broil for a few minutes until cheese is melted. Serve and enjoy!
Hold on…
Please let me know if you tried this philly cheesesteak pasta bake recipe. What did you think? Please let me know here or in the comments below. Happy cooking!
